Valorisation of sweet potato leaves as a potential agri‐food resource: Assessing nutritional and nutraceutical values altered by food processing—A review

• Published in: International journal of food science & technology Vol. 59; no. 11; pp. 8825 - 8836
• Main Authors: Yi, Junpeng, Li, Luyao, Li, Xin, Duan, Xu, Wang, Junling, Han, Yuxin, Gao, Yan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.11.2024
• Subjects: Agribusiness; Agricultural production; Bioactive compounds; Biological activity; Caffeoylquinic acid; chemical constituents of plants; chlorogenic acid; Cooking; Dietary supplements; Domestic cooking; drying; Fermentation; Fermented food; Food; Food availability; Food composition; Food consumption; Food industry; Food plants; Food processing; Food processing industry; Food resources; food science; foods; Formulations; Fortified foods; Freeze drying; Functional foods & nutraceuticals; humans; Industrial development; ingredients; Leaves; Nutrient content; Nutrients; Nutritional status; polyphenols; Potatoes; Protein composition; protein content; Sensory properties; Sweet potatoes; Vegetables

Summary Sweet potato leaves are rich in nutrients and bioactive substances. They are commonly utilised as human foodstuff in some Asian, African and North American countries. Leafy vegetables are generally processed through domestic cooking or industrial processing techniques before consumption. Thi...