Abstract
Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.
Highlights
Changes in consumer lifestyle, together with the increasing desire for fresh quality in all products, have led to the development of a new category of minimally processed (MP) foods [1]
The peels with a thin periderm layer collected from manually peeled tubers by means of a ceramic knife to avoid the interference with metallic ions, slowing down the start of oxidation processes, were immediately stored in an inert atmosphere (N2 ) in a stainless-steel vat provided with devices for the automated temperature control
To maximize the recovery of the bioactive compounds from potato waste, the peels stored as described were maintained in direct contact with solid CO2 over a period of 24 h
Summary
Together with the increasing desire for fresh quality in all products, have led to the development of a new category of minimally processed (MP) foods [1]. Ready-to-eat fresh-cut fruits are an important vehicle of antioxidant-compound intake for an ever-growing number of consumers and represent one of the fast-growing segments in food retail establishments [2]. Fruits and vegetables are rich in antioxidants, gaining wider interest as a. Sci. 2019, 9, 2431 nutritional strategy to prevent various pathologies [3]. The aims of minimally processing technologies are mainly to retain as much as possible the desired characteristics in terms of flavor, color, and texture of fresh-food products and to provide a foodstuff chemically and microbiologically safe [4]
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