Explore recent research papers collected from PubMed.
This study evaluates the use of potato peel waste as a fermentation substrate for Lactiplantibacillus plantarum to produce antioxidant-rich functional preparations. Fermentation for 48 hours significantly enhanced both the total phenolic content and DPPH radical scavenging activity. The findings highlight the potential of potato peel as a sustainable ingredient for potato-derived food science applications.
This study investigates the effects of ionic valence (Na+, Ca2+, and Fe3+) on the multiscale structural evolution and functional properties of soy protein isolate-potato protein composite hydrogels. The findings demonstrate that optimal concentrations of Na+ and Ca2+ enhance network density, water-holding capacity, and elasticity via electrostatic shielding and ionic bridging, whereas excessive Fe3+ leads to structural deterioration. Overall, the research provides useful insights into the rational design and application of potato protein-derived functional food hydrogels.
This study demonstrates that exogenous L-phenylalanine (L-Phe) application enhances phenylpropanoid pathway metabolism and key enzyme activities in wounded potato tubers. The treatment accelerates the deposition of suberin polyphenolic material and lignin at wound sites, effectively expanding the protective lignified zone. Consequently, L-Phe treatment reduces postharvest weight loss and decreases disease severity during tuber wound healing.
This study evaluates a co-fermentation system using Bacillus subtilis and Aspergillus niger to enhance pectin degradation and nutrient accessibility in potato pulp. The fermentation process disrupted the pulp's structural integrity, significantly increasing soluble sugars, bioactive peptides, and overall digestibility. The findings demonstrate that this bioprocessing strategy can effectively convert potato starch extraction byproducts into high-value functional feed ingredients.
This paper critiques a study on the co-fermentation of potato pulp by Bacillus subtilis and Aspergillus niger for improving nutrient bioavailability. The authors highlight methodological limitations in the original study's animal validation and microbial tracking, proposing a more robust experimental design to verify the nutritional benefits of fermented potato pulp.
This study investigates the nutritional impact of the purple potato cultivar 'Shadow-Queen' on gut health in rats, specifically focusing on how its polyphenols and resistant starch modulate cecal fermentation and microbiota. The research demonstrates that purple potatoes enhance the production of short-chain fatty acids and immunoglobulin A more effectively than white potatoes.
This study evaluates the application of potato starch in the production of Gwapyeon, a traditional Korean starch-based gel, comparing its performance against corn and mung bean starches. The research highlights that potato starch produces the softest and most translucent gels, providing insights into the functional and sensory properties of potato-derived starch in food science.
This study characterizes the reproductive anatomy and egg chorion ultrastructure of the potato tuber moth (Phthorimaea operculella), a major global potato pest. The findings provide baseline morphological data essential for developing genetic control strategies, such as RNA interference and CRISPR-based genome editing, to manage this pest.
This review evaluates solanidine, a steroidal alkaloid found in potatoes, and its metabolites as noninvasive biomarkers for assessing human CYP2D6 enzyme activity. The research highlights how these potato-derived compounds can be used to monitor drug metabolism and interindividual variability, bridging potato-derived food science with clinical pharmacogenetics.
This study develops a highly specific immunochromatographic assay for the rapid on-site detection of thifluzamide fungicide residues in crops. The method was successfully validated using potato samples, providing a practical tool for food safety monitoring and residue analysis in potato-derived products.