Associate Professor

 

Education background

2012-2014	Completed postdoctoral research in Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences with Professor Mu Tai-Hua
2009-2010	Visiting Scholarin Faculty of Food Science, Corvinus University of Budapest, Hungary
2006-2011	PhD in Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University
2002-2006	Bachelor's Degreein Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University

 

Research interest

Dr. Sun Hong-Nan, appointed as theDeputy Secretary-Generalof the National Potato Staple Industrialization Technology Innovation Alliance, the Director of Beijing Food Society, and the Chief Scientist of the National Key R & D Program of the Ministry of Science and Technology of the P.R. China, presides over or participates in more than 35 projects in the National Key R & D Program of the Ministry of Science and Technology, the Horizon 2020 project of European Commission, the NSFC project, the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences, the Earmarked Fund of Public Welfare Industry (Agriculture) Research Project,the Modern Sweet Potato Food Processing Technology Research System of Ministry of Agriculture of P.R.China, etc. She is the author of 35 CN patents, 3 national and agricultural industry standards, 61 peer-reviewed journal publications, and 9 books or book chapters. Her research achievements have passed 3 appraisal and evaluation of achievements, and won 9 influential awards, such as the 17^th Chinese Patent Excellence Award, CAAS Scientific Achievement Awards, Chinese Agricultural Science and Technology Award, Chinese Cereals and Oils Association (CCOA) Science and Technology Achievement Award, etc.

  The main research interest is as follows:

1. Preservation technologies of post-harvest potato and sweet potato

In view of the major industrial problems such as large losses (about 20% to 30%) and serious quality deterioration of the post-harvest potato and sweet potato, the main research content includes (1) the occurrence and regulation mechanism of nutritional quality deterioration and flavor loss of post-harvest potato and sweet potato; (2)the preservation technologies of post-harvest potato and sweet potato related to callus, precooling, commercial treatment, storage, transportation, etc.; and (3) new compound fresh-preserving agent / compound coating antistaling agent.

2. Processing technologies of nutritious potato and sweet potato products

In view of the major industrial problems such as the evaluation of potato and sweet potato processing characteristics is not systematic and complete, and the level of processing technology and equipment for nutritious and healthy products needs to be improved, the main research content includes (1) the evaluation of potato and sweet potato processing suitability; (2) the quality formation and control mechanism of potato and sweet potato products; and (3) the key technologies of potato and sweet potato processing.

3. Comprehensive utilization of by-products from potato and sweet potato processing

In view of the huge output of potato and sweet potato processing by-products (waste water, residues, and sweet potato leaves), resource waste, environmental pollution and other major industrial problems, based on the upgrading of China's market consumption and residents' demand for nutritious and healthy food consumption, the main research content includes (1) the efficient preparation technologies of protein, dietary fiber, pectin, polyphenols and other nutritional and functional components from potato and sweet potato processing by-products; (2) the biological activities of the above mentioned nutritional and functional components, such as antioxidant, hypoglycemic and antihypertensive activities, and their mechanisms; and (3) the research and development of nutritional and functional food products with high quality.

 

Selected publications

1. Hong-Nan Sun, Tai-Hua Mu*, Li-Sha Xi, and Zhen Song. Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Journal of Agricultural and Food Chemistry. 2014, 62, 8982–8989.
2. Hong-Nan Sun, Tai-Hua Mu*, Li-Sha Xi, Miao Zhang, Jing-Wang Chen. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014, 156: 380-389.
3. Hong-Nan Sun, Tai-Hua Mu*, Xing-Li Liu, Miao Zhang, Jing-Wang Chen. Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and sub-acute alcoholic liver damage and dealcoholic effect. Journal of Agricultural and Food Chemistry, 2014,62: 2364-2373.
4. Li-Sha Xi, Tai-Hua Mu*,Hong-Nan Sun. Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chemistry, 2015, 172, 166-174.
5. Meng-Mei Ma, Tai-Hua Mu*, Hong-Nan Sun, Miao Zhang, Jing-Wang Chen, Zhi-Bin Yan. Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.). Food Chemistry, 2015, 179, 270-277.
6. Xing-Li Liu, Tai-Hua Mu*, Hong-Nan Sun, Miao Zhang, Jing-Wang Chen, Maire Laure Fauconnier. Comparative study of the nutritional quality ofpotato–wheat steamed and baked breads madewith four potato flour cultivars. International Journal of Food Sciences & Nutrition, 2016, 68(2):167-178.
7. Xiao-Yan Peng, Tai-Hua Mu*, Miao Zhang, Hong-Nan Sun, Jing-Wang Chen, Ming Yu. Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin. Food Hydrocolloids, 2016, 60, 161-169.
8. Hong-Nan Sun, Tai-Hua Mu*, Li-Sha Xi. Effect of pH, Heat and Light Treatments on the Antioxidant Activity of Sweet Potato Leaf Polyphenols. International Journal of Food Properties,2017,20(2): 318-332.
9. Du-Qin Zhang, Tai-Hua Mu*, Hong-Nan Sun. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydrate Polymers, 2017, 176: 345-355.
10. Hong-Nan Sun, Zhen Song, Zhi-Min Ma, Tai-Hua Mu*. The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species of sweet potato leaf polyphenols. Oxidative Medicine and Cellular Longevity, 2018, 1-11.
11. Zheng Zhao, Tai-Hua Mu*, Hong-Nan Sun. Microbial characterization of five Chinese traditional sourdoughs by highthroughput sequencing and their impact on the quality of potato steamed bread. Food Chemistry, 2018, 274: 710-717.
12. Fredrick Onyango Ogutu, Tai-Hua Mu*, Hong-Nan Sun, Miao Zhang. Ultrasonic Modified Sweet Potato Pectin Induces Apoptosis like Cell Death in Colon Cancer (HT-29) Cell Line. Nutrition and Cancer-an International Journal, 2018, 70 (1) :136-145.
13. Xing-Li Liu, Tai-Hua Mu*, Hong-Nan Sun, Miao Zhang, Marie Laure Fauconnier. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 2018,239:1064-1074.
14. Du-Qin Zhang, Tai-Hua Mu*, Hong-Nan Sun. Effects of starch from five different botanical sources on the rheological andstructural properties of starch–gluten model doughs. Food Research International, 2018, 103:156-162.
15. Afusat Yinka Aregbe, Tai-Hua Mu*, Hong-Nan Sun. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chemistry, 2019,290:125-134.
16. Du-Qin Zhang, Tai-Hua Mu*, Hong-Nan Sun, Jin-Song He. Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems. Food Research International, 2019,120:456-463.
17. Jiang Liu, Tai-Hua Mu*, Hong-Nan Sun*. Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids. International Journal of Food Science and Technology, 2020,55,2251-2260.
18. Afusat Yinka Aregbe, Tai-Hua Mu*, Hong-Nan Sun*. Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato. International Journal of Food Science and Technology, 2020,55,1735-1743.
19. Jing-Yang Hong, Tai-Hua Mu*, Hong-Nan Sun*, Aurore Richel, Christophe Blecker. Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition and bioactivity evaluation. Food Science & Nutrition, 2020, 10.1002/FSN3.1675.

 

Books:

1. Sweet Potato: Chemistry, Processing and Nutrition. Elsevier Academic Press, ISBN: 978-0-12-813637-9.
2. Potato Staple Food Processing Technology. Springer, ISBN: 978-981-10-2832-8.
3. Sweet Potato Processing Technology. Elsevier Academic Press, ISBN: 978-0-12812871-8.
4. Tropical Roots and Tubers. Chapter 11.2: Bakery Products and Snakes based on Sweet Potato. Chapter 11.3 Other Sweet Potato-based Products. Wiley Blackwell, ISBN: 9781118992692.
5. Polyphenols in Plants: Isolation, Purification and Extract Preparation. Chapter 22. Sweet Potato Leaf Polyphenols: Preparation, Individual Phenolic Compound Composition and Antioxidant Activity. Elsevier Academic Press, ISBN: 978-0-12-813768-0.
6. Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits. Nova Science Publishers, ISBN: 9781633217621.

 

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62815541

Fax: +86-10-62815541

E-mail: sunhongnan@caas.cn