Abstract
The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population.This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220 °C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity.The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the market.
Highlights
The development of gluten-free products with balanced nutritional quality is a trend of the food industry
Autohydrolysis liquid extracts were characterized in terms of colour, total phenolic content and antioxidant activity evaluated using in vitro assays DPPH and ABTS (Table 1)
Results from the autohydrolysis trials with Kennebec potato peel showed that increasing temperature from 180 to 220 °C led to a darker colour of the liquid extract, expressed in terms of the reduction of L* parameter
Summary
The development of gluten-free products with balanced nutritional quality is a trend of the food industry. Sustainability concerns are in todays' agenda, driving the better use of resources to the development of added-value foods (e.g. Iriondo-DeHond et al, 2019; Pal & Suresh, 2016). Potatoes are the fourth most important food crop in the world, with an estimated production of 368 million tonnes in 2018. The byproducts of potatoes generated from the extensive applications in various industries represent rich sources of phenolic compounds and oligosaccharides, and their biological properties have been extensively studied (Akyol, Riciputi, Capanoglu, Caboni, & Verardo, 2016; Gientka, Aleksandrzak-Piekarczyk, Bzducha-Wróbel, Synowiec, & Błazejak, 2019; Jeddou et al, 2018). The valorisation of potato byproducts is crucial to the sustainability of the potato industry and can add value to products such as gluten-free foods, being reintroduced into the food value chain, a good bioeconomy practice
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