Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple-fleshed sweet potato flour

文献类型： 外文期刊

第一作者： Mu, Tai-Hua

作者： Mu, Tai-Hua;Zhang, Miao;Mu, Tai-Hua;Zhang, Miao

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2021 年 45 卷 4 期

页码：

收录情况： SCI

摘要： Influence of particle size distribution on nutritional composition, microstructural, physicochemical, and antioxidant properties of orange and purple-fleshed sweet potato flour (SPF) with particle sizes 75-355 mu m were investigated. As particle size decreased, protein content, water absorption capacity, and water solubility index of both SPF decreased, whereas starch, reducing sugar, and crude fat increased. Total polyphenol contents (TPC) in purple-fleshed SPF (8.25-9.27 mg GAE/g DW) were higher than orange ones (0.22-0.28 mg GAE/g DW), whereas vitamin C contents in orange-fleshed SPF (23.59-29.26 mg/100 g DW) were higher than purple ones (4.24-4.89 mg/100 g DW). Antioxidant capacities of both SPF were gradually increased with decrease of particle size due to the contribution of higher TPC and vitamin C contents. All SPF fractions exhibited irregular-shaped surface. SPF with particle size 75 mu m might be used to produce novel food products with desired nutrients and functional properties. Novelty Impact Statement Both orange and purple-fleshed SPF with different particle sizes possessed significant difference in nutritional composition and antioxidant properties. TPC contents in purple-fleshed SPF were higher than orange ones, whereas vitamin C contents in orange-fleshed SPF were higher than purple ones. SPF with particle size 75 mu m with higher polyphenols and vitamin C contents and stronger antioxidant activities might be used to produce novel food products.

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