Comparison of Microwave and Conventional Heating on Physicochemical Properties and Phenolic Profiles of Purple Sweetpotato and Wheat Flours

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aut.filerelease.date2023-02-04
aut.relation.articlenumber101602en_NZ
aut.relation.endpage101602
aut.relation.journalFood Bioscienceen_NZ
aut.relation.startpage101602
aut.researcherYoo, Ji Yeon
dc.contributor.authorCui, Ren_NZ
dc.contributor.authorYeon Yoo, MJen_NZ
dc.contributor.authorZhu, Fen_NZ
dc.date.accessioned2022-02-09T04:05:15Z
dc.date.available2022-02-09T04:05:15Z
dc.date.copyright2022-02en_NZ
dc.date.issued2022-02en_NZ
dc.description.abstractThe hydrothermal treatment assisted with microwaves on physicochemical properties and phenolic profiles of purple sweetpotato flour and wheat flour was studied and compared with those of conventional heat treatment. Both treatments significantly decreased the enthalpy change, pasting viscosity and gelling capacity of flours, while increasing particle size, gelatinization temperatures and content of resistant starch. Microwaves induced more severe damages on the starch granule morphology and crystallinity than conventional heat treatment, which could be attributed to the intensive friction and collision produced by electromagnetic waves. The total concentrations of hydroxycinnamic acid derivatives and anthocyanins in purple sweetpotato flour extracted using microwaves at 100 °C were 36% and 68% higher than those in the samples after conventional heat treatment at 100 °C, respectively. Electromagnetic waves caused a higher extent of cell damage due to sudden temperature rise during microwave treatment. Overall, microwave treatment has potential to produce novel functionalities and nutritional values of flours and can be applied as an effective approach for other starch-based food products.
dc.identifier.citationFood Bioscience (2022), doi: https://doi.org/10.1016/j.fbio.2022.101602.
dc.identifier.doi10.1016/j.fbio.2022.101602en_NZ
dc.identifier.issn2212-4292en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14897
dc.languageenen_NZ
dc.publisherElsevier BVen_NZ
dc.relation.urihttps://www.sciencedirect.com/science/article/abs/pii/S221242922200061X
dc.rightsCopyright © 2022 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectIpomoea batatas; Microwave heating; Conventional heating; Dielectric property; Phenolics; Resistant starch
dc.titleComparison of Microwave and Conventional Heating on Physicochemical Properties and Phenolic Profiles of Purple Sweetpotato and Wheat Floursen_NZ
dc.typeJournal Article
pubs.elements-id448555
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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