Bioscience Methods 2024, Vol.15, No.6, 275-288 http://bioscipublisher.com/index.php/bm 279 Figure 3 Sweet potato foods produced by Jinhua Jinling Agricultural Technology Co., Ltd 4.2 Fermentation processes for alcohol, vinegar, and enzymes Fermentation is a traditional method used to convert sweet potato starch into various value-added products such as alcohol, vinegar, and enzymes. The process involves the breakdown of starch by microorganisms, which can be optimized to enhance yield and efficiency. For example, a novel method combining preheating with simultaneous viscosity reduction, hydrolysis, and fermentation (P-SVHF) has been developed to produce ethanol more efficiently from sweet potato starch, achieving an ethanol conversion efficiency of about 93% (Schweinberger et al., 2018). Spontaneous fermentation has also been shown to modify the physicochemical properties of sweet potato starch, making it suitable for different industrial applications (Ye et al., 2019). 4.3 Starch extraction and modification techniques Sweet potato starch is a valuable raw material for various industrial applications, including food, biofuel, and dietary supplements. Advanced techniques such as twin-screw extrusion and biotechnological methods like CRISPR/Cas-based genome editing are being explored to enhance the functional properties of sweet potato starch. Twin-screw extrusion has been shown to improve the solubility, thermal stability, and functional properties of sweet potato starch, making it a suitable additive for diverse food products (Qiao et al., 2020). Genome editing techniques offer the potential to precisely modify starch properties, thereby optimizing its industrial applications (Lyu et al., 2021). 4.4 Puree and paste production for food industries The production of sweet potato puree and paste involves processes such as peeling, cooking, and mashing, which can be optimized to retain the nutritional and sensory qualities of the final product. These products are widely used in the food industry as ingredients in baby foods, bakery products, and sauces. The comprehensive utilization of sweet potato, including the production of puree and paste, offers significant benefits such as local processing and wide applicability. The development of efficient processing techniques can enhance the commercial viability and health benefits of sweet potato-based products. 4.5 High-pressure processing (HPP) for preservation High-Pressure Processing (HPP) is an advanced preservation technique that uses high pressure to inactivate microorganisms and enzymes without the need for high temperatures. This method helps retain the nutritional and sensory qualities of sweet potato products while extending their shelf life. Although specific studies on HPP for sweet potato are limited, the technique has been successfully applied to other food products, suggesting its potential for sweet potato preservation. The application of HPP could address some of the challenges in small-scale sweet potato processing by improving product quality and safety (Vithu et al., 2019). The advanced processing techniques discussed in this study highlight the potential for enhancing the value and utility of sweet potato in various industrial applications. Extrusion processing, fermentation, starch modification, puree production, and high-pressure processing each offer unique benefits that can be leveraged to produce high-quality, nutritious, and sustainable sweet potato-based products. Continued research and development in these areas will further optimize these processes, contributing to the growth and sustainability of the sweet potato industry.
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