About this Research Topic
In 2014, there were 167 million tons of potatoes produced in China, which was the highest in the world. The cultivation of potatoes is characterized by low-input, high-output, drought and nutrient-stress resistance. As a nutritional food, potato is rich in starch, protein, dietary fiber, polyphenols, vitamins, and minerals, etc. Potato is the fourth largest food crop in China after wheat, rice, and corn. It is mainly used for making starch and related products, such as starch noodles. However, a large number of by-products are produced during these production processes, such as potato juice, residue, peel, and leaves. These by-products contain many kinds of bioactive components, for example: protein, peptides, dietary fiber, pectin, polyphenols, etc., which exhibit good physicochemical and functional properties, such as glucose- and lipid-regulating functions, anticancer and antioxidant capacity. In addition, in 2013, the Chinese Ministry of Agriculture raised the idea of potato staple food strategy, which suggested using potato to make traditional Chinese staple foods such as; steamed bread, noodles, etc. To mesh with this strategy, some researchers carried out a study on processing technology and equipment of potato staple food, especially fermented staple food. At present some new processing technologies of potato staple food have been researched and developed. A deeper understanding on the research and development of the bioactive components extracted from potato and its structure, physicochemical and functional properties, and the application of potato in staple food processing will promote the sustainable development of potato industry.
This Research Topic focuses on the advances of extraction of bioactive components from potato and their structural, physicochemical, and functional characteristics. Articles to be submitted to this Topic (original research articles, opinions, reviews) may investigate or discuss (but is not restricted to) the following issues: 1) Processing technology of bioactive components from potato; 2) Structure and physicochemical properties of bioactive components from potato; 3) Functional characteristics of bioactive components from potato and its metabolisms during human food intake; 4) Research and development progress of the key technology and equipment of potato staple and snack foods processing.
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