Abstract
Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural antioxidants, respectively. Moreover, the huge quantities of industrial potato-peel waste that are produced are a rich source of primary metabolites, which principally include starch as well as non-starch polysaccharides, proteins, lipids, lignin and cellulose. All carbohydrates are prone to undergo fermentation to produce ethanol, lactic and acetic acid. Finally, the main portion of PP is made up of alcohol-insoluble matter with a dietary fibre content of approximatively 40%. The present review summarises the recent advances and emerging technologies in potato-peel extraction and further valorisation processing in the food industry.
Highlights
The potato (Solanum tuberosum) is the fourth largest food crop in the world after rice, wheat and maize, and is a very important part of human diets
The main pre-treatments listed in the literature include the physical modification of the biomass, which is useful for increasing mass transport and the permeability of the material to the extraction solvents
As highlighted in the study, no significant degradation of polyphenols after Pulsed electric field (PEF) was revealed by the HPLC–DAD analyses [54]. This interesting result confirms the data reported by Puértolas et al, who investigated the effects of PEF-assisted treatment on the anthocyanin extraction yield from purple-fleshed potato (Solanum tuberosum, variety “Vitelotte”) at different extraction times (60–480 min ) and temperatures (10–40 C◦ ), using water and ethanol
Summary
The potato (Solanum tuberosum) is the fourth largest food crop in the world after rice, wheat and maize, and is a very important part of human diets. It was estimated that overall world potato production was 388 million tons in 2017, with more than 40% being produced in China and India (FAO, 2019). This staple crop contains a wide range of molecules with relevant functions in human nutrition, such as vitamins, amino acids and min erals. Nutritional intakes of potassium (up to 693.8 mg/100 g), ascorbic acid (up to 42 mg/100 g), and dietary fibre (up to 3.3%) are provided by several typologies of potato, together with smaller amounts of protein (0.85–4.2%) and other bioactive compounds [1]. The recycling and disposal of this waste poses quite the challenge because of legal restrictions to avoid undesirable consequences such as decomposition with bad smell and being a source of late blight inoculum, leaf roll virus, and other diseases that can spread in neighbouring fields in case of winter field spreading or burial [2]
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