Physicochemical Analysis And Storage Stability Of Unpasteurised And Pasteurised Juice Powder From Sweet Potato (Ipomoea Batatas L.) Haulm
Limited or low optimisation of biowaste has pushed modernisation in agriculture that involves food-based plants being grown as a buffer for better profit returns. For cash crop plantation, the plantation area for Sweet potato (Ipomoea Batatas L.) is the second widest after sweet corns in Malaysia (3...
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| Summary: | Limited or low optimisation of biowaste has pushed modernisation in agriculture that involves food-based plants being grown as a buffer for better profit returns. For cash crop plantation, the plantation area for Sweet potato (Ipomoea Batatas L.) is the second widest after sweet corns in Malaysia (3, 623 hectares). Haulm (unused tops of the plants consisting of stem and leaf) from the sweet potato plant is a potential source for bioactive materials and antioxidants. However, no data is reported on the sweet potato haulm dried juice. Hence, the objectives of this study are: i) to determine the physicochemical properties of unpasteurised and pasteurised sweet potato haulm juice powder, and also ii) to investigate storage stability of unpasteurised and pasteurised sweet potato haulm juice powder (SPHJP) using Ferric Reducing Antioxidant Power (FRAP) assay and Total Phenolic Content (TPC) in 180 days. Results show that pasteurised SPHJP has higher mineral content (13.24 g/100 g dw) and water solubility index (24.30–31.36 g/100 g) than unpasteurised SPHJP. Compared to unpasteurised SPHJP, pasteurised SPHJP also has lower water activity (0.34 aw), carbohydrate content (39.33 g/100 g dw) and phytic acid (0.01 g/100 g dw) (p<0.05). Both SPHJP have produced a minimum protein content of 35.23 g/100g dw. The FRAP activity of unpasteurised and pasteurised SPHJP under light condition followed first-order kinetic degradation with reaction rate of 1.3 x 10-3 and 2.2 x 10-3 day-1, and half-life of 533 days and 315 days, respectively. The half-life of TPC in pasteurised SPHJP under light and dark condition are 100 and 136 days, degraded at 6.9 x 10-3 day-1 and 5.1 x 10-3 day-1, also displayed first-order kinetic model. Meanwhile, the FRAP activity and TPC of pasteurised SPHJP under dark conditions have been stable for 180 days of storage. This study has revealed that the haulm from sweet potato has the potential to be transformed into a sustainable source of antioxidants and an innovative plant-based protein. |
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