Abstract
SummaryPotato peel (PP), a by‐product of food processing industry, comprising 6–10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal‐related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato‐based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.
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