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Bento, J.A.C. Sweet Potatoes. Encyclopedia. Available online: https://encyclopedia.pub/entry/9855 (accessed on 15 November 2024).
Bento JAC. Sweet Potatoes. Encyclopedia. Available at: https://encyclopedia.pub/entry/9855. Accessed November 15, 2024.
Bento, Juliana Aparecida Correia. "Sweet Potatoes" Encyclopedia, https://encyclopedia.pub/entry/9855 (accessed November 15, 2024).
Bento, J.A.C. (2021, May 19). Sweet Potatoes. In Encyclopedia. https://encyclopedia.pub/entry/9855
Bento, Juliana Aparecida Correia. "Sweet Potatoes." Encyclopedia. Web. 19 May, 2021.
Sweet Potatoes
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This entry is adapted from the peer-reviewed paper 10.3390/polysaccharides2020023

Sweet potatoes (Ipomoea batatas L.) are part of the largest food crops in many countries. It has good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. 

Sweet potato (Ipomoea batatas L.)

1. Introduction

Sweet potato (Ipomoea batatas L.) is a tuberous root from Central and South America that has great economic importance and is easy to grow [1]. It has high nutritional value, with starch as its major component (70–80% d.w.), in addition to fibers, proteins, vitamins, minerals [2], and bio components (such as carotenoids, phenolics, and anthocyanins) [3]. Its pulp can display white, beige, orange, purple, and other colors [4], and its starch granules may exhibit different morphologies and pasting properties, presenting the potential for application in different products [5]. These differences, in both morphology and properties, may be associated with the cultivar, climatic conditions, and physiology of the sweet potato plant [6][7]. In this way, its starch (or its flour) is widely used in some countries, such as China, as ingredients in the food industry for contributing to the textural properties of soups, sauces, pasta, bread, and snacks [2][8][9].
Starches in native form have limitations of use in the food industry, such as instability to changes in temperature and tendency to retrograde. Thus, the modification of native starches has been studied to expand and improve the use [10]. Modification methods that do not use chemicals are the most attractive today [11] because they do not harm the environment [12], among them, are the autoclave modification methods [13] and fermentation [14]. Products modified by these methods (starch or flour) can be used as ingredients in food formulations, unlike those resulting from chemical methods that are classified as additives [15].

2. Sweet Potatoes (Ipomoea batatas L.)

Sweet potato (Ipomoea batatas L., Convolvulaceae) is a crop of great nutritional importance (Figure 1) after rice, maize, wheat, potatoes, millet, and cassava [3]. It is grown in many tropical and subtropical countries, such as Asia, Africa, and Latin America. They are dicotyledonous plants belonging to the Convolvulaceae family, in which there are approximately 50 genus and more than 1000 species [16]. The composition and content of nutrients in cultivars vary widely; depending on genetic and environmental factors [17]. Its cultivation is not seasonal, having a short vegetative cycle (3.5 to 5.5 months) and good adaptability to various climates and agricultural systems, which allows its wide supply and low cost [18][19].
Polysaccharides 02 00023 g001 550
Figure 1. Sweet potato, Ipomoea batatas L. Source: Personal archive.
Sweet potato presents diversified nutritional properties due to its white, beige, purple, and orange pulps [8], as well as variation in the content of its components, on a dry basis, such as starch (42.4–77.3%), crude fiber (1.9–6.4%), protein (1.3–9.5%), ash (1.1–4.9%), lipids (0.2–3.0%), and total sugar content, which is approximately 3.8%, with sucrose, maltose, and glucose representing the predominant free sugars, which provide the sweet taste of this tuberous root [3]. It is usually consumed roasted, boiled, steamed, or fried as direct food [20].
It is also considered a highly nutritious vegetable because it contains vitamins (such as vitamin C, riboflavin, pyridoxine, and tocopherol), minerals (such as zinc, potassium, magnesium, copper, calcium, and iron), and fibers (such as pectin, cellulose, and hemicellulose). Depending on the color of its pulp, it has an expressive content of bioactive compounds, such as carotenoids, phenolic acids, and anthocyanins [9][11].
Carotenoids and anthocyanins are pigments synthesized by plants and are fat-soluble and water-soluble, respectively. The former is responsible for the yellow to orange colors, and the latter for the light pink to purple colors. Both can be used in foods, such as dyes, flavorings, and nutritional supplements [21]. Carotenoids are polyisoprenoid compounds classified into hydrocarbon carotenes (such as β-carotene) and xanthophylls [22].
Phenolic compounds are antioxidant molecules with at least one aromatic ring and one or more hydroxyl groups; flavonoids are a group of phenolics that consists of two aromatic rings linked by three carbons that are in an oxygenated heterocyclic ring [23][24]. As simple phenols, there are derivatives of hydroxycinnamic acid, and as polyphenols (or flavonoids), there are anthocyanins [22][25].

References

  1. Zhang, L.; Zhao, L.; Bian, X.; Guo, K.; Zhou, L.; Wei, C. Characterization and comparative study of starches from seven purple sweet potatoes. Food Hydrocoll. 2018, 80, 168–176.
  2. Bovell-Benjamin, A.C. Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition. In Marine Medicinal Foods—Implications and Applications, Macro and Microalgae; Elsevier B.V.: Amsterdam, The Netherlands, 2007; Volume 52, pp. 1–59.
  3. Wang, S.; Nie, S.; Zhu, F. Chemical constituents and health effects of sweet potato. Food Res. Int. 2016, 89, 90–116.
  4. Truong, V.D.; Avula, R.Y.; Pecota, K.; Yencho, C.G. Sweetpotatoes. In Handbook of Vegetables and Vegetable Processing; Wiley: Hoboken, NJ, USA, 2011; pp. 717–737.
  5. Silva, G.D.L.P.E.; Bento, J.A.C.; Ribeiro, G.O.; Lião, L.M.; Júnior, M.S.S.; Caliari, M. Application Potential and Technological Properties of Colored Sweet Potato Starches. Starch Stärke 2021, 73.
  6. Abegunde, O.K.; Mu, T.-H.; Chen, J.-W.; Deng, F.-M. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocoll. 2013, 33, 169–177.
  7. Guo, K.; Liu, T.; Xu, A.; Zhang, L.; Bian, X.; Wei, C. Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocoll. 2019, 89, 829–836.
  8. Tong, C.; Ru, W.; Wu, L.; Wu, W.; Bao, J. Fine structure and relationships with functional properties of pigmented sweet potato starches. Food Chem. 2020, 311, 126011.
  9. Setiawati, T.; Sudewi, S.; Mahmudatussa’Adah, A. Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup (ipomoea batatas L). IOP Conf. Ser. Mater. Sci. Eng. 2018, 434, 012297.
  10. Hu, A.; Li, Y.; Zheng, J. Dual-frequency ultrasonic effect on the structure and properties of starch with different size. LWT 2019, 106, 254–262.
  11. Zhu, F.; Wang, S. Physicochemical properties, molecular structure, and uses of sweetpotato starch. Trends Food Sci. Technol. 2014, 36, 68–78.
  12. Alonso-Gomez, L.; Niño-López, A.M.; Romero-Garzón, A.M.; Pineda-Gomez, P.; Del Real-Lopez, A.; Rodriguez-Garcia, M.E. Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia. Starch Stärke 2016, 68, 1139–1147.
  13. Astuti, R.M.; Asiah, N.; Setyowati, A.; Fitriawati, R. Effect of physical modification on granule morphology, pasting behavior, and functional properties of arrowroot (Marantha arundinacea L) starch. Food Hydrocoll. 2018, 81, 23–30.
  14. Batista, R.D.; Mendes, D.D.C.S.; Morais, C.C.; Thomaz, D.V.; Ascheri, D.P.R.; Damiani, C.; Asquieri, E.R. Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis). Food Hydrocoll. 2020, 99, 105346.
  15. European Union. Commission Regulation (EU) 1129/2011. (11 November 2011). In UE: Official Journal of the European Union; European Union: Brussels, Belgium, 2011.
  16. Guo, J.; Liu, L.; Lian, X.; Li, L.; Wu, H. The properties of different cultivars of Jinhai sweet potato starches in China. Int. J. Biol. Macromol. 2014, 67, 1–6.
  17. Wu, X.; Sun, C.; Yang, L.; Zeng, G.; Liu, Z.; Li, Y. β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5. Innov. Food Sci. Emerg. Technol. 2008, 9, 581–586.
  18. Lai, Y.C.; Wang, S.Y.; Gao, H.Y.; Nguyen, K.M.; Nguyen, C.H.; Shih, M.C.; Lin, K.H. Physicochemical properties of starches and expression and activity of starch biosynthesis-related genes in sweet potatoes. Food Chem. 2016, 199, 556–564.
  19. Zhu, F.; Yang, X.; Cai, Y.-Z.; Bertoft, E.; Corke, H. Physicochemical properties of sweetpotato starch. Starch Stärke 2011, 63, 249–259.
  20. Sajeev, M.; Sreekumar, J.; Vimala, B.; Moorthy, S.; Jyothi, A. Textural and Gelatinization Characteristics of White, Cream, and Orange Fleshed Sweet Potato Tubers (Ipomoea BatatasL.). Int. J. Food Prop. 2012, 15, 912–931.
  21. Kim, H.J.; Park, W.S.; Bae, J.-Y.; Kang, S.Y.; Yang, M.H.; Lee, S.; Lee, H.-S.; Kwak, S.-S.; Ahn, M.-J. Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes. J. Food Compos. Anal. 2015, 41, 188–193.
  22. Silva, M.L.C.; Costa, R.S.; Santana, A.D.S.; Koblitz, M.G.B. Compostos fenólicos, carotenóides e atividade antioxidante em produtos vegetais. Semina: Ciências Agrárias 2010, 31, 669.
  23. Shen, Y.; Jin, L.; Xiao, P.; Lu, Y.; Bao, J. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J. Cereal Sci. 2009, 49, 106–111.
  24. Carmona, P.A.O. Caracterização Morfoagronômica, Físico-Química e Tolerância ao Nematoide-das-Galhas de Genótipos de Batata-Doce Avaliados No Distrito Federal. 2017. Available online: (accessed on 14 May 2021).
  25. Lopes, T.; Xavier, M.; Quadri, M.G.; Quadri, M. Antocianinas: Uma breve revisão das características estruturais e da estabilidade. J. Curr. Agric. Sci. Technol. 2007, 13.
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