Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Akter, Moushumi; Anjum, Nishat; Roy, Falguni; Yasmin, S.; Sohany, Mouluda; Mahomud, Md. Sultan

doi:10.1016/j.jafr.2023.100508

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…In the same way, Hossain et al [ 18 ] studied the impact of drying processes by focusing only on the steroidal alkaloid content of PP. Additionally, Akter et al [ 19 ] focused on the comparison of the effects of drying cabinet and sun-drying techniques on the physicochemical, antioxidant, and functional properties of dried potato peel flour.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

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This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.

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Section: Introductionmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

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“…Otros autores como Fradinho et al (2020) en su estudio menciona que el extracto obtenido de la cáscara de papa mejora las características tecno funcionales de la pasta sin gluten. Por el contrario, Akter et al (2023) ha demostrado que la harina de cáscara de papa es beneficiosa en la elaboración de pan sin gluten, ya que aumenta el contenido fenólico, contenido de proteínas y carbohidratos ideal para personas celíacas.…”

Section: Eq1: ¿Cuáles Son Los Usos Que Se Realizan a Los Subproductos...unclassified

Usos de los subproductos de la papa en la industria alimentaria: RSL

Chancha Inga,

Seguil Gonzales,

Alvarado León

et al. 2024

RevTaya

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Este artículo de revisión sistemática analiza los usos de los subproductos de la papa en la industria alimentaria, resaltando que muchos de estos subproductos son desechados al medio ambiente sin tratamiento debido a su bajo valor comercial, lo que representa un riesgo ambiental. El objetivo del estudio es realizar una revisión sistemática de literatura acerca de los usos que se realizan a los subproductos de papa en la industria alimentaria, identificando 32 artículos relevantes entre 3547 encontrados en la base de datos de Scopus. Los resultados muestran que los subproductos de la papa pueden ser utilizados como ingrediente en formulaciones de alimentos, extracción de compuestos bioactivos y para conservar alimentos. Según el análisis de los manuscritos, los subproductos de papa tienen un efecto positivo en las diversas aplicaciones mencionadas por sus compuestos bioactivos, donde destacan los polifenoles como el ácido clorogénico, ácido cafeico y el ácido ferúlico que tienen propiedades antioxidantes que al ser incorporadas en nuevas formulaciones de alimentos ofrecen propiedades antimicrobianas, antiinflamatorias y anticancerígenas. Aunque la bibliografía es extensa, aún hay áreas que requieren más investigación para aprovechar los subproductos de la papa de manera sostenible en la industria alimentaria, siguiendo una economía circular.

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“…However, the fundamental principle of the current study remains the efficient disposal of waste with the economic viability of processing advancement. In various studies S. tuberosum periderm was utilized for animal feed but proper treatment is required before subjecting it as a fodder for non-ruminants as it contains high amount of fibres to be digested ( Akter et al, 2023 ). Despite lacking economic value, S. tuberosum periderm waste holds promise due to its significant carbohydrate content, making it an attractive feedstock to produce valuable compounds ( Almeida et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Acid hydrolysis of Solanum tuberosum periderm for accumulation of polyhydroxyalkanoates in Pseudomonas putida MTCC 2475

Kag,

Kumar,

Kataria

2024

Front. Bioeng. Biotechnol.

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Polyhydroxyalkanoates are a class of biodegradable, biocompatible polymers composed of polyesters of R-hydroxyalkanoic acids and deposited intracellularly by a variety of microorganisms which have potential to serve as alternative to commercial plastic. Bioplastics are gaining attention due to sustainability, biodegradability, biocompatibility, and lower carbon footprint. Nevertheless, the commercialization of PHA is predominantly hindered by the elevated production expenses arising primarily from the use of a pure sugar substrate. Our study has established a feasible method for bioplastic formation applying Pseudomonas putida MTCC 2475 and Solanum tuberosum periderm as a carbon source. To optimize the sugar yield response surface methodology was used, which released 69.34% ± 0.25% reducing sugar. PHA production experiments were performed in hydrolysate containing media as well as commercial sugar containing mineral salt media. After 48 h of fermentation of using this sugar, a biomass concentration of 2.19 gL−1, with a PHA production of 0.60 gL−1 (28.71% ± 0.55%) was obtained which was comparatively similar with synthetic media (2.56 gL−1 cell dry weight and 29.97% ± 0.45% PHA). Furthermore, the monomers of PHA produced by hydrolysate were characterized using Gas chromatography-mass spectrometry, Fourier transform infrared spectroscopy, differential scanning calorimetry, and nuclear magnetic resonance. This investigation has identified three distinct monomers of medium-chain PHAs, namely, methyl 3-Hydroxydodecanoate, 3-Hydroxytetradecanoate, and Hexadecanoic acid 3-Hydroxy methyl esters. Hence this study concludes a sustainable production of bioplastics from S. tuberosum periderm waste.

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Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Cited by 6 publications

References 31 publications

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Usos de los subproductos de la papa en la industria alimentaria: RSL

Acid hydrolysis of Solanum tuberosum periderm for accumulation of polyhydroxyalkanoates in Pseudomonas putida MTCC 2475

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