Enhancing anti-diabetic properties of purple sweet potato through pre-gelatinization and yogurt fermentation: A systematic review

Aloisia Lovy Widiati* -  Master of Nutrition Science, Department of Nutrition, Faculty of Health Scienses, Universitas Brawijaya, Malang, East Java, Indonesia
Irma Sari Rahmawati -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Malang, East Java, Indonesia
Kiki Fibrianto -  Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, East Java, Indonesia
DOI : 10.30867/action.v11i3.3110

The prevalence of diabetes mellitus in Indonesia reached 11.7% in 2023. Purple sweet potatoes contain antidiabetic bioactive compounds whose levels and bioavailability are affected by processing methods such as pre-gelatinization and fermentation. This study aimed to evaluate whether the combination of these two processes can improve the antidiabetic properties of these tubers. This systematic review followed the guidelines of PRISMA and PICO, with a literature search for 2015–2025 on PubMed, ScienceDirect, Scopus, and Web of Science. The inclusion criteria were experimental studies that evaluated the effects of pre-gelatinization or fermentation of sweet potatoes on antidiabetic indicators, while review articles were excluded. Eighteen studies met the inclusion criteria. The quality assessment of the study used ToxRTool modification (in vitro) and SYRCLE (in vivo). The results showed that fermentation was beneficial for the antidiabetic potential of these tubers, whereas the effects of pre-gelatinization varied depending on the method. Methods that have proven to be beneficial include steaming and retrogradation. The combination of these two processes shows potential synergistic effects, but the evidence is still limited. Because these findings are based on in vitro and in vivo studies, the results must be interpreted carefully.

Keywords : Diabetes mellitus, diabetes management, yogurt, fermentation, ipomoea batatas, pre-gelatinized starch, bioavailability

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