Huiqun Wu

Jinhua Jinling Agricultural Technology Co., Ltd., Jinhua, 321000, Zhejiang, China
Author    Correspondence author
Bioscience Methods, 2024, Vol. 15, No. 6   
Received: 11 Sep., 2024    Accepted: 21 Oct., 2024    Published: 11 Nov., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Sweet potato, a versatile crop, plays a significant role in both food production and industrial applications due to its nutritional value and functional properties. This study provides a comprehensive overview of sweet potato composition, including carbohydrates, proteins, fibers, and antioxidants, and discusses the physicochemical properties influencing processing outcomes across different cultivars. Key primary processing techniques, such as washing, peeling, slicing, drying, and freezing, are examined alongside advanced methods like extrusion, fermentation, starch modification, and high-pressure processing for value-added products. Emerging innovations, including pulsed electric field technology, microwave-assisted processing, enzyme-assisted extraction, and 3D food printing, are explored for their potential to enhance production efficiency. A case study on industrial-scale sweet potato flour production is provided, covering the processing steps, quality control, and market impact. This study also addresses challenges in processing, such as seasonal variability, shelf-life limitations, and environmental concerns, with recommendations for overcoming these barriers, and concludes by highlighting future trends, including functional food development, sustainable practices, and the integration of genetic engineering to optimize processing outcomes. This study aims to provide insights for stakeholders to leverage sweet potato’s potential and foster innovations in industrial applications.

Sweet potato processing; Value-added products; Emerging technologies; Food industry applications; Sustainable processing practices