Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
ABSTRACTThe potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in c...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2213746 |
| _version_ | 1797392470063972352 |
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| author | Diana Jimenez-Champi Frank L. Romero-Orejon Angie Moran-Reyes Ana María Muñoz Fernando Ramos-Escudero |
| author_facet | Diana Jimenez-Champi Frank L. Romero-Orejon Angie Moran-Reyes Ana María Muñoz Fernando Ramos-Escudero |
| author_sort | Diana Jimenez-Champi |
| collection | DOAJ |
| description | ABSTRACTThe potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds like anthocyanins, glycoalkaloids, phenolic compounds, and flavonoids. These bioactive compounds are associated with good health because they protect the body’s cells from oxidative processes and have antioxidant, anti-inflammatory, antitumor, and anticancer properties. Hence, new methods to recover these compounds and their application to food matrices are being explored. This review aims to raise awareness of the value of potato peels as a source of different phenolic compounds and the need to recover them. The review highlights the most recent research on the use of this by-product in different foods to add value to the final composition or improve technological and nutritional properties. |
| first_indexed | 2024-03-08T23:47:43Z |
| format | Article |
| id | doaj.art-8247d2092358418bb3ddf1c7aba5aff6 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-03-08T23:47:43Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-8247d2092358418bb3ddf1c7aba5aff62023-12-13T14:31:46ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452023-12-0121141843210.1080/19476337.2023.2213746Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a reviewDiana Jimenez-Champi0Frank L. Romero-Orejon1Angie Moran-Reyes2Ana María Muñoz3Fernando Ramos-Escudero4Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Campus Gran Almirante Miguel Grau, Lima, PerúUnidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Campus Gran Almirante Miguel Grau, Lima, PerúFacultad de Nutrición y Alimentación, Escuela Profesional de Nutrición y Dietética, Universidad Femenina del Sagrado Corazón (UNIFE), Lima, PerúUnidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Campus Gran Almirante Miguel Grau, Lima, PerúUnidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Campus Gran Almirante Miguel Grau, Lima, PerúABSTRACTThe potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds like anthocyanins, glycoalkaloids, phenolic compounds, and flavonoids. These bioactive compounds are associated with good health because they protect the body’s cells from oxidative processes and have antioxidant, anti-inflammatory, antitumor, and anticancer properties. Hence, new methods to recover these compounds and their application to food matrices are being explored. This review aims to raise awareness of the value of potato peels as a source of different phenolic compounds and the need to recover them. The review highlights the most recent research on the use of this by-product in different foods to add value to the final composition or improve technological and nutritional properties.https://www.tandfonline.com/doi/10.1080/19476337.2023.2213746Potato peelsbioactive compoundsphenolic compoundsfood applicationsby-productside stream |
| spellingShingle | Diana Jimenez-Champi Frank L. Romero-Orejon Angie Moran-Reyes Ana María Muñoz Fernando Ramos-Escudero Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review CyTA - Journal of Food Potato peels bioactive compounds phenolic compounds food applications by-product side stream |
| title | Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review |
| title_full | Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review |
| title_fullStr | Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review |
| title_full_unstemmed | Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review |
| title_short | Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review |
| title_sort | bioactive compounds in potato peels extraction methods and their applications in the food industry a review |
| topic | Potato peels bioactive compounds phenolic compounds food applications by-product side stream |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2023.2213746 |
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