Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam
BackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value, phenolic compounds, water status, and volatile compou...
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/full |
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| author | Anqi Cao Mingyi Yang Chaofan Hu Asem M. Abdelshafy Jicheng Bao Sining Yan Guoquan Lu Yuge Guan Jiyu Cheng Linjiang Pang Xinghua Lu |
| author_facet | Anqi Cao Mingyi Yang Chaofan Hu Asem M. Abdelshafy Jicheng Bao Sining Yan Guoquan Lu Yuge Guan Jiyu Cheng Linjiang Pang Xinghua Lu |
| author_sort | Anqi Cao |
| collection | DOAJ |
| description | BackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value, phenolic compounds, water status, and volatile compounds of sweet potato “Xinxiang” and “Pushu32.”ResultsCompared with soft and exquisite “Pushu32”, chewy “Xinxiang” possessed a significantly lower fiber score and exhibited greater changes in adhesiveness, cohesiveness, chewiness, and gumminess after steaming. Sensory evaluation revealed the optimal steaming conditions were 125°C (232.1 kPa) × 15 min for “Xinxiang”, and 115°C (169.1 kPa) × 25 min for “Pushu32”. Low-field nuclear magnetic resonance uncovered that more than 90% of water in sweet potato was immobilized water, and 125°C steaming enhanced bound water proportion, which might contribute to the adhesive texture. The treatment at 125°C for 15 min showed higher anthocyanin, soluble sugar contents, and lower ascorbic acid content in sweet potato. Moreover, 75 volatile components were identified in steamed sweet potato using GC–MS. Correlation analysis implied that benzeneacetaldehyde, trans-β-ionone, α-gurjunene, and nonanal were pivotal aroma compounds of steamed sweet potato. The trans-β-ionone, nonanal, and decanal might be correlated with the dull color of sweet potato. The presence of polyphenols might be conducive to α-gurjunene production and wood aroma.ConclusionThe present study offered the optimal high pressure steaming process for sweet potato and provided new insights into the sensory quality formation and personalized control. |
| format | Article |
| id | doaj-art-b7ce21d3104c4e949bfdb254e8c9785c |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-b7ce21d3104c4e949bfdb254e8c9785c2025-08-20T03:05:45ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-05-011210.3389/fnut.2025.15977541597754Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) LamAnqi Cao0Mingyi Yang1Chaofan Hu2Asem M. Abdelshafy3Jicheng Bao4Sining Yan5Guoquan Lu6Yuge Guan7Jiyu Cheng8Linjiang Pang9Xinghua Lu10Jiyang College of Zhejiang A&F University, Zhuji, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaInstitute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, ChinaDepartment of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, EgyptCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaCollege of Food and Health, Zhejiang A&F University, Hangzhou, ChinaBackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value, phenolic compounds, water status, and volatile compounds of sweet potato “Xinxiang” and “Pushu32.”ResultsCompared with soft and exquisite “Pushu32”, chewy “Xinxiang” possessed a significantly lower fiber score and exhibited greater changes in adhesiveness, cohesiveness, chewiness, and gumminess after steaming. Sensory evaluation revealed the optimal steaming conditions were 125°C (232.1 kPa) × 15 min for “Xinxiang”, and 115°C (169.1 kPa) × 25 min for “Pushu32”. Low-field nuclear magnetic resonance uncovered that more than 90% of water in sweet potato was immobilized water, and 125°C steaming enhanced bound water proportion, which might contribute to the adhesive texture. The treatment at 125°C for 15 min showed higher anthocyanin, soluble sugar contents, and lower ascorbic acid content in sweet potato. Moreover, 75 volatile components were identified in steamed sweet potato using GC–MS. Correlation analysis implied that benzeneacetaldehyde, trans-β-ionone, α-gurjunene, and nonanal were pivotal aroma compounds of steamed sweet potato. The trans-β-ionone, nonanal, and decanal might be correlated with the dull color of sweet potato. The presence of polyphenols might be conducive to α-gurjunene production and wood aroma.ConclusionThe present study offered the optimal high pressure steaming process for sweet potato and provided new insights into the sensory quality formation and personalized control.https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/fullSweet potatohigh pressure steamingsensory propertieswater statusaromacorrelation analysis |
| spellingShingle | Anqi Cao Mingyi Yang Chaofan Hu Asem M. Abdelshafy Jicheng Bao Sining Yan Guoquan Lu Yuge Guan Jiyu Cheng Linjiang Pang Xinghua Lu Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam Frontiers in Nutrition Sweet potato high pressure steaming sensory properties water status aroma correlation analysis |
| title | Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam |
| title_full | Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam |
| title_fullStr | Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam |
| title_full_unstemmed | Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam |
| title_short | Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam |
| title_sort | effects of different high pressure steaming processes on sensory properties water binding capacity antioxidant and aroma compounds of ipomoea batatas l lam |
| topic | Sweet potato high pressure steaming sensory properties water status aroma correlation analysis |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/full |
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