ArticleFoods (Basel, Switzerland)2024
Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Hepatoprotective effects of oyster-derived bioactive compounds in alcoholic liver disease: a systematic review.Frontiers in gastroenterology (Lausanne, Switzerland) · 2026Pooled it
- Optimization of Sweet Potato (Plants (Basel, Switzerland) · 2026Article
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Research progress on the effects of traditional Chinese medicine processing on the structure, content and biological activity of polysaccharides in traditional Chinese medicines.Frontiers in chemistry · 2025Review
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Authors and funding
6 authors.
Funding
Abstract
In this study, three kinds of thermal treatments were applied to sweet potatoes: steaming (100 °C, 20 min), frying (150 °C, 10 min), and baking (200 °C, 30 min). We analyzed the changes in the physicochemical structure, antioxidant properties, and hypoglycemic activities of sweet potato polysaccharides between untreated and heat-treated samples. The results showed that the polysaccharides of all sweet potatoes (untreated and heat-treated) were composed of pyranose structures, had low protein content, and shared the same monosaccharide composition. Infrared spectra showed that the three thermal processing treatments had no significant effect on the functional groups or chemical bonding of sweet potato polysaccharides. In addition, all four polysaccharides exhibited dose-dependent antioxidant and hypoglycemic activities. The above experimental results suggest that thermal processing did not affect the physicochemical, antioxidant, or hypoglycemic activities of sweet potato polysaccharides.
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