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dc.contributor.authorGuo, Zebin
dc.contributor.authorZhao, Beibei
dc.contributor.authorLi, Huang
dc.contributor.authorMiao, Song
dc.contributor.authorZheng, Baodong
dc.date.accessioned2020-06-24T15:33:23Z
dc.date.available2020-06-24T15:33:23Z
dc.date.issued2019-03-19
dc.identifier.citationGuo, Z., Zhao, B., Li, H., Miao, S. and Zheng, B. Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.). Innovative Food Science & Emerging Technologies, 2019, 54, 51-63. doi: https://doi.org/10.1016/j.ifset.2019.03.009en_US
dc.identifier.urihttp://hdl.handle.net/11019/2065
dc.descriptionpeer-revieweden_US
dc.description.abstractIn this study, efficient ultrasound–microwave-assisted extraction (UMAE) of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.) was investigated. Response surface methodology was used to optimize the extraction conditions: extraction time, ultrasonic power, and microwave power. The prebiotic effect of extracted oligosaccharides on Bifidobacterium adolescentis was also investigated. The results show that the processing conditions of UMAE for optimum the yields of prebiotic oligosaccharides from sweet potatoes (PPOS4 and PPOS5) and corresponding absorbance (OD) are 100 s extraction time, 300 W ultrasonic power, and 200 W microwave power. Under these conditions, the experimental yields of PPOS4 and PPOS5 and the corresponding OD were 1.472%, 5.476%, and 2.966, respectively, which match the predicted values well. Compared with the conventional hot-water extraction (HWE), microwave-assisted extraction (MAE), and ultrasound assisted extraction (UAE) methods, the UMAE procedure exhibited significantly high extraction efficiency (p < 0.05). Comparison of SEM images of tissues of the sweet potatoes after extractions indicate microfractures and disruption of cell walls in the potato tissues. These results confirm that UMAE has great potential and efficiency in the extraction of bioactive substances in the food and medicinal industries.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 54
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectUltrasound–microwaveen_US
dc.subjectSweet potatoen_US
dc.subjectPrebiotic oligosaccharideen_US
dc.subjectExtractionen_US
dc.subjectResponse surface methodologyen_US
dc.titleOptimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.)en_US
dc.typeArticleen_US
dc.embargo.terms2020-03-19en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.03.009
dc.contributor.sponsorFAFU Funds for Distinguished Young Scientistsen_US
dc.contributor.sponsorInternational Science and Technology Cooperation and Exchange Project of Fujian Agriculture And Forestry Universityen_US
dc.contributor.sponsorScience and Technology Project of Fujian Provincial Education Departmenten_US
dc.contributor.sponsorGrantNumberxjq201618en_US
dc.contributor.sponsorGrantNumberKXGH17001en_US
dc.contributor.sponsorGrantNumberJK2015012en_US
refterms.dateFOA2020-03-19T00:00:00Z


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