scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

scholarly journals Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

scholarly journals How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

2019 ◽  
Vol 7 (11) ◽  
pp. 1795
Author(s):  
Gita Nevara Addelia ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Hasanah Mohd Ghazali ◽  
Roselina Karim
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Plant Powders ◽  
Potato Powder ◽  
Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

scholarly journals PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))

2015 ◽  
Vol 35 (02) ◽  
pp. 129 ◽  
Author(s):  
Ai Mahmudatussa'adah ◽  
Dedi Fardiaz ◽  
Nuri Andarwulan ◽  
Feri Kusnandar
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Degradation Kinetics ◽  
Heat Processing ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Total Anthocyanin Content ◽  
Purple Sweet Potato ◽  
Potato Flakes

potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomericcontent in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time.Keywords: Color, anthocyanin, purple sweet potato, flakes, degradation kinetics ABSTRAKAntosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu,biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan  UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan  rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi  dibandingkan. UJU segar berwarna ungu kecoklatan (L =23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk.  UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan.Kata kunci: Warna, antosianin, ubi jalar ungu, kecepatan penururunan

scholarly journals Investigation of stability of colorant powders extracting from Japanese purple sweet potato (Ipomoea batatas (L.) Poir)

2018 ◽  
Vol 20 (K7) ◽  
pp. 28-34
Author(s):  
Anh Nguyen Quynh Phan ◽  
Nhan Thi Hong Le
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Inhibitory Concentration ◽  
Anthocyanin Content ◽  
Acidic Media ◽  
Anthocyanin Concentration ◽  
Purple Sweet Potato ◽  
The Stability

The stability of colorant powders from Japanese purple sweet potato (Ipomoea batatas (L.) Poir) harvested in Vinh Long province was investigated. The colorants were formed from extracting solutions which were adjusted to pH of 6, 5, 4 and 3 before converted to powder matrix. They had red-purple color and contained anthocyanin concentration of about 32 mg/g. The IC50 inhibitory concentration of the neutral powder was 292.7 μg/mL, whereas the IC50 of pH3 powder was 484 μg/mL, which antioxidant activity decreased by increasing of acidic media clearly. Stability of appearance colors, anthocyanin content, polyanthocyanin index and antioxidant capacity were investigated and they depended on storing conditions (temperature and radiation) and pH media. To avoid denaturation of anthocyanin content, the pigment should be stored in the dark and at low temperature (10 °C). The acidic media could preserve the colorant powder by protecting anthocyanins, but it reduced the biological property of the pigment.

Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

LWT ◽  
2008 ◽  
Vol 41 (1) ◽  
pp. 155-160 ◽  
Author(s):  
Gongjian Fan ◽  
Yonbin Han ◽  
Zhenxin Gu ◽  
Deming Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Purple Sweet Potato
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