Physicochemical and functional characterisation of pectin from margarita sweet potato leaves

Joanne Yi Hui Toy; Jian Wei See; Dejian Huang

doi:10.1016/j.foodchem.2022.132684

Physicochemical and functional characterisation of pectin from margarita sweet potato leaves

Food Chem. 2022 Aug 15:385:132684. doi: 10.1016/j.foodchem.2022.132684. Epub 2022 Mar 12.

Authors

Joanne Yi Hui Toy¹, Jian Wei See¹, Dejian Huang²

Affiliations

¹ Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.
² Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China. Electronic address: dejian@nus.edu.sg.

PMID: 35313193
DOI: 10.1016/j.foodchem.2022.132684

Abstract

Underutilised agricultural biomass is a rich source of food ingredients. In this study, pectin from Ipomoea batatas (Margarita) leaves (SPL, or sweet potato leaves) was extracted and evaluated for its physicochemical and functional properties. SPL pectin was composed of galacturonic acid (55.21 ± 2.57%), with a high methylation level of 61.60% and an acetylation level of 3.27%. In comparison to commercially available oat beta-glucan (Promoat® β-glucan), SPL pectin achieved better water holding capacity and emulsion stability index. In vitro starch digestibility test also revealed a dose-response inhibitory effect with increased SPL pectin in both wheat and rice noodles, respectively. Based on these findings, SPL leaves could potentially be upcycled into new functional food ingredients, thereby achieving an effective valorisation process.

Keywords: In vitro starch digestion; Pectin; Physicochemical property; Sweet potato leaves; β-glucan.

MeSH terms

Food Ingredients*
Ipomoea batatas* / chemistry
Pectins / chemistry
Plant Leaves
Starch / chemistry

Substances

Food Ingredients
Pectins
Starch