The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review

• Type: Another Publication in an International Scientific Journal
• Date: 2022

Authors

Jiang, T (Author) Other; Ye, SX (Author) Other; Liao, W (Author) Other; Wu, MC (Author) Other; He, JR (Author) Other; Nuno Mateus (Author) FCUP; Oliveira, H (Author) Other

Journal

Title: Food Research International

Vol. 161

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 11 Citations

Other information

Authenticus ID: P-00X-4YR

DOI: 10.1016/j.foodres.2022.111811

Abstract (EN): Purple sweet potato (PSP) is an important economic crop in many countries, as a staple food and a source of bioactive compounds, which has attracted considerable attention. This review provides an up-to-date summary and discusses the available literature concerning PSP. Different issues, including its bioactive compounds, health effects and various efficient encapsulation strategies for PSP powders, extracts or individual substance are covered in detail, along with its utilization. In addition to the valuable nutritional composition, more than 135 bioactive compounds have been isolated and identified from these plants so far. Among the plenty of constituents, polysaccharides and flavonoids are the focus of attention and exhibit various biological activities. Additionally, protected-delivery systems are strongly proposed to shelter the bioactive compounds providing a better stability and improved pharmacological activities. Normally, PSP roots are the most attractive part to human because of their economic value. Even though PSP anthocyanins are the focus of researchers and industrial due to their attractive color and wide range of biological activities, PSP starch and protein also have wide applications in foods and nonfoods industries. However, the exploitation of PSP considering comprehensive utilization of various compounds, such as starch, non-starch polysaccharides, protein, and bioactive compounds should be considered.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16