This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.

Postharvest losses and limited physiological knowledge restrict the conservation and year-round availability of underutilized crops such as Dioscorea trifida. This study characterized the postharvest behavior of Colombian purple D. trifida tubers and evaluated low-cost, GRAS-status technologies to improve storage performance in smallholder production systems. Tubers were stored for 34 days at ambient conditions (20 °C, 90% RH) and compared with treatments including cold storage, calcium pretreatments combined with Aloe vera-based coatings, and short-duration hot water immersion. Over storage, total carbohydrates increased, while potassium remained at substantial levels until the final day. Weight loss and respiration declined steadily, and sprouting was absent, suggesting extended endodormancy in this genotype. Major deterioration causes observed upon reception included fragmentation, insect damage, and surface molds, highlighting the importance of improved sanitation and mechanical protection during harvest, early postharvest stages, and transportation. Edible coatings enhanced antioxidant activity and increased malic and succinic acid concentrations. Cold storage at 3 °C reduced weight loss more effectively than storage at 12 or 20 °C, although citric acid accumulation was greater at the latter temperature. Among all treatments, immersion at 55 °C for 5 min was the most promising, offering a scalable, low-input option to extend shelf life in neglected yam species.

This study assessed the technological potential and bioactive compounds present in purple yampee (Dioscorea trifida L.f.) lyophilized powder, peeled and whole flour, as well as the tuber peel, starch residual fiber, and wastewater mucilage. Although most values approached neutrality, flour showed a lower pH and high density, while greater acidity was observed in the mucilage. Color differed statistically and perceptibly between all samples, with similar values of °hue to purple flours from other sources, and the maximum chroma was found in lyophilized pulp and lightness in fiber. Average moisture levels around 7.2% and water activity levels of 0.303 (0.194 for whole flour) in fractions suggested favorable storability, while the interaction of the powders with water was similar to other root and tuber powdered derivatives. Yampee periderm had the highest swelling power, oil absorption capacity, water holding capacity, and absorption index and capacity. Mucilage had a higher solubility index and outstanding emulsion activity, greater than 90%. Twelve anthocyanins, with new reports of petunidin derivatives for the species, and more than 30 phytochemicals were identified through advanced liquid chromatography techniques. The greatest amounts of pinitol and myo-inositol were found in the mucilage, and sucrose, glucose, and fructose prevailed in the other powders. Successfully characterized yampee fractions showed high potential as functional food ingredients.

ISHS International Symposium on Value Adding and Innovation Management in the Horticultural Sector Technological potential and characterization of underutilized South American yam flour with food applications

ISHS IX International Symposium on Human Health Effects of Fruits and Vegetables ? FAVHEALTH2022 Fruit and vegetable bar antioxidant contents and texture optimization with prebiotic fiber addition