Purple sweet potato (Ipomoea batatas L.) and its anthocyanins: From traditional dessert to a source of natural coloring
DOI:
https://doi.org/10.59741/33jj4353Keywords:
Purple sweet potato, anthocyanins, colorantAbstract
Sweet potato is a food of great relevance worldwide; however, its consumption in Mexico remains low despite its nutritional value and the diversity of available varieties. Consumer demand for more natural and less processed in recent years foods has increased. A new, opportunity has emerged in the food industry to replace artificial colorants with natural alternatives.In this context, obtaining pigments from purple-fleshed sweet potatoes presents a viable option due to their high anthocyanin content. These natural pigments are ideal candidates for replacing synthetic colorants, as they can produce a variety of shades, ranging from reds to blues, depending on the extraction conditions. This versatility broadens their application in different food products.
In addition of being an option for using a natural color in the industry, purple-fleshed sweet potatoes represent an opportunity to promote their consumption and leverage their potential health benefits. Highlighting this variety aims to increase its visibility, encourage its use, and take advantages of its benefits.
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