Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment
Sweet potatoes (Ipomoea batatas) are recognized for their nutritional value and rich content of bioactive compounds, which contribute to their health benefits. Despite these advantages, the limited diversity of products derived from sweet potatoes has hindered their broader industrial application. T...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000617 |
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| author | Analaura Gómez-Cisneros Alberto Ordaz Liliana Santos-Zea Anayansi Escalante-Aburto Edith Ponce-Alquicira Mariel Calderón-Oliver |
| author_facet | Analaura Gómez-Cisneros Alberto Ordaz Liliana Santos-Zea Anayansi Escalante-Aburto Edith Ponce-Alquicira Mariel Calderón-Oliver |
| author_sort | Analaura Gómez-Cisneros |
| collection | DOAJ |
| description | Sweet potatoes (Ipomoea batatas) are recognized for their nutritional value and rich content of bioactive compounds, which contribute to their health benefits. Despite these advantages, the limited diversity of products derived from sweet potatoes has hindered their broader industrial application. This paper discusses the potential of transforming sweet potatoes into flour and explores the implications of drying processes on bioactive compound retention. Furthermore, it examines the efficacy of ultrasound as a method to enhance the extraction and preservation of these valuable compounds during processing. Therefore, this study aimed to evaluate the effects of 3 factors and their interaction: ultrasound treatment (40 kHz, 10 min at 25 °C), storage time after ultrasound (0–96 h), and drying methods (cabinet dehydration and freeze-drying) to obtain sweet potato flour without reducing bioactive compounds, color and antioxidant activity, as well as its techno-economic feasibility. Ultrasound treatment and drying processes mainly impact the final color, phenolic content, and carotenoids. Dehydration decreases the bioactive content compared to lyophilization; however, the ultrasound treatment causes an increase in concentration after 48 h of storage (53.8 % more than control without ultrasound). Also, dehydration increases the a* and b* levels in the final flours. Finally, the process was proposed to be scaled industrially using SuperPro Designer software. The techno-economic assessment demonstrated that obtaining flour through ultrasound and dehydration is both scalable and economically feasible, providing an industrial option for sweet potato commercialization. |
| format | Article |
| id | doaj-art-e04e53b4b9c14d25a4637f05850519fe |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-e04e53b4b9c14d25a4637f05850519fe2025-02-08T05:01:40ZengElsevierApplied Food Research2772-50222025-06-0151100751Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessmentAnalaura Gómez-Cisneros0Alberto Ordaz1Liliana Santos-Zea2Anayansi Escalante-Aburto3Edith Ponce-Alquicira4Mariel Calderón-Oliver5Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Campus Toluca, Monterrey, N.L., 64849, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, Mexico. Campus Estado de MéxicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Campus Toluca, Monterrey, N.L., 64849, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Campus Toluca, Monterrey, N.L., 64849, Mexico; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Campus Monterrey, Monterrey, N.L., 64849, MexicoDepartment of Biotechnology, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vincentina, 09340 Ciudad de Mexico, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Campus Toluca, Monterrey, N.L., 64849, Mexico; Corresponding author.Sweet potatoes (Ipomoea batatas) are recognized for their nutritional value and rich content of bioactive compounds, which contribute to their health benefits. Despite these advantages, the limited diversity of products derived from sweet potatoes has hindered their broader industrial application. This paper discusses the potential of transforming sweet potatoes into flour and explores the implications of drying processes on bioactive compound retention. Furthermore, it examines the efficacy of ultrasound as a method to enhance the extraction and preservation of these valuable compounds during processing. Therefore, this study aimed to evaluate the effects of 3 factors and their interaction: ultrasound treatment (40 kHz, 10 min at 25 °C), storage time after ultrasound (0–96 h), and drying methods (cabinet dehydration and freeze-drying) to obtain sweet potato flour without reducing bioactive compounds, color and antioxidant activity, as well as its techno-economic feasibility. Ultrasound treatment and drying processes mainly impact the final color, phenolic content, and carotenoids. Dehydration decreases the bioactive content compared to lyophilization; however, the ultrasound treatment causes an increase in concentration after 48 h of storage (53.8 % more than control without ultrasound). Also, dehydration increases the a* and b* levels in the final flours. Finally, the process was proposed to be scaled industrially using SuperPro Designer software. The techno-economic assessment demonstrated that obtaining flour through ultrasound and dehydration is both scalable and economically feasible, providing an industrial option for sweet potato commercialization.http://www.sciencedirect.com/science/article/pii/S2772502225000617Sweet potatoPolyphenolsCarotenoidsUltrasoundStorageDrying |
| spellingShingle | Analaura Gómez-Cisneros Alberto Ordaz Liliana Santos-Zea Anayansi Escalante-Aburto Edith Ponce-Alquicira Mariel Calderón-Oliver Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment Applied Food Research Sweet potato Polyphenols Carotenoids Ultrasound Storage Drying |
| title | Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment |
| title_full | Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment |
| title_fullStr | Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment |
| title_full_unstemmed | Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment |
| title_short | Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment |
| title_sort | orange sweet potato flour production comparative effects on ultrasound drying storage and techno economic assessment |
| topic | Sweet potato Polyphenols Carotenoids Ultrasound Storage Drying |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000617 |
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